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Vegan Tzatziki

Rated as 3 out of 5 Stars

"After eliminating dairy, I wondered how I could get all of the flavor of the traditional Greek put-that-on-everything topping and this is what I came up with!"
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Ingredients

25 m servings 55 cals
Original recipe yields 16 servings (4 cups)

Directions

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  • Prep

  • Ready In

  1. Line a bowl with a clean, sturdy towel. Grate cucumbers into the bowl. Gather towel around cucumber and squeeze as much liquid from the cucumbers as possible. Transfer cucumber to a colander and sprinkle 3/4 teaspoon salt over cucumber. Stir to evenly coat cucumber and allow to drain, 10 to 30 minutes.
  2. Mix cucumber, olive oil, vinegar, red onion, garlic, dill, 1/4 teaspoon salt, and ground black pepper together in a bowl.

Footnotes

  • Cook's Note:
  • Shallots can be used in place of the red onion, if desired.

Nutrition Facts


Per Serving: 55 calories; 5.1 g fat; 2.3 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 146 mg sodium. Full nutrition

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Reviews

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Made as written and I wouldn't consider this a tzatziki but more of a cucumber chimichurri but a good one at that. This would pair well with many different things and one I will make again.

I agree - not a tzatziki but quite tasty. I didn't have enough cucumbers so I added some shredded zucchini. I love the crunch it adds.